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In the Globe and Mail

According to Patrick White in Toronto's Globe and Mail...

A University of Toronto study to be published later this month in
the U.S. journal Diabetes Care reveals that Salba, a variant of the
tiny chia grain, decreases blood pressure, reduces inflammation and
thins blood.

"You simply don't see many other ingredients that can do what Salba
can," said Vladimir Vuksan, lead researcher on the study and associate
director of the Clinical Nutrition and Risk Factor Modification Centre
at St. Michael's Hospital in Toronto. "You add this to any food, even
bad food, and it will improve your health."

Source Salba, a Toronto-based company, has already rolled out a line
of Salba-enriched crackers and bars. Several large food corporations
are looking at doing the same.

Dr. Vuksan is already getting his fill. Before moving on to clinical
studies, he adopted a new dinner table accoutrement. At home, he has a
salt shaker, a pepper shaker and a Salba shaker. It's something he
likes to call "stealth health."